Almond Low Carb Hummus Recipe

I first tasted this low carb hummus recipe while on a retreat with my friend Kim. We both brought healthy low glycemic goodies to a conference that we attended, but THIS is what stole the show. I know…it’s hummus. And it’s vegan, Paleo, and low carb, so it really barely sounds edible. But give it one chance. At first bite it’s KAPOW with flavor, and you’ll find yourself wanting to sneak over to the corner of the room and polish off the bowl. And then lick it clean.

Full Disclosure: This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Disclosure Page

It’s seriously that good.

Now, before I show you the ingredients list, we need to have a little heart to heart. This hummus recipe has more than 4 ingredients, which is usually more than my low maintenance self wants to mess with. But PLEASE don’t let that put you off of trying this recipe. It’s SO worth it! And I’ll share Kim’s ingenious tip to make this into a super simple convenience food. Deal?

WAIT! Before you close the page in overwhelm, I need you to know that you can easily make this into a total convenience food mix. This is Kim’s stroke of genius: she measures out the dry ingredients into a bag, subbing garlic salt (or just garlic powder and salt). So when a hummus craving hits, all she has to do is dump the mix into the blender with some oil, water, and lemon juice.

I used snack sized baggies, and stashed them in the pantry. This is the stuff impromptu parties are made of.

Is there some sort of Nobel prize for this sort of genius? If not, just send her some fan mail in the comments.

So, I’ve just made up 3 batches while I have all of my ingredients out. Easy peasy!

The great news is that all you really have to do is drop all of the ingredients into your blender or food processor, and *magic* happens. (P.S. My lamp shade would like for you to know that you should use the liquid sealing lid for this project.)

One batch yields about 2 cups of hummus amazingness. Enjoy it with veggies, toasted low carb tortillas or pitas. I like the texture and flavor even more after it chills a bit, but it’s flat out incredible right out of the blender. Or off of the lampshade. 🙂

If you’re on a low carb diet then this recipe will be a little bit of a game changer for you. It’s so, so yummy. You really could use it as a sandwich spread, cheese substitute, or just lick it off of a spoon.

My man is on a gluten and dairy free diet right now, and I made him this GF BBQ pizza and used the hummus dollops as a sort of cheese sub. He gives it a thumbs up! I made 2 batches of this stuff since last Saturday and there is not even a smackerel left. We’re loving it!

This recipe was inspired by a sauce with a naughty name by theFauxMartha. Many thanks to her for the inspiration, and to Kim for sharing her take on this super amazing low carb hummus with all of us! Send her some fan mail in the comments!

If this is as good as you say it is, I will think I have died and gone to heaven.
I seriously LOVE traditional hummus and used to make it on a fairly regular basis.
Have not had hummus in 2 years and am giving this one a try asap. Which translates into, right now.

I make regular hummus all the time as the family loves it. But this almond hummus sounds really interesting! Do I need to soak the almonds and remove skins first (like how almond cheese is made) or can I just drop’em in as they are, raw with skins intact?